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150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 65 liters (fermentor volume)
Pre Boil Size: 70 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Juani
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday July 4th 2017
1.049
1.011
4.9%
15.8
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg United Kingdom - Pilsen11 kg Pilsen 36 1.8 82.7%
1 kg American - Caramel / Crystal 60L1 kg Caramel / Crystal 60L 34 60 7.5%
0.50 kg Belgian - Special B0.5 kg Special B 34 115 3.8%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 3.8%
0.30 kg Belgian - Aromatic0.3 kg Aromatic 33 38 2.3%
13.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Pellet 9 Boil 70 min 11.35 60%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 9 Boil 20 min 4.44 40%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 395 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 66 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 70.95 L. Suggest reducing initial water volume to 45.4 L and adding 25.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.68 L. Suggest reducing strike water volume to 36.62 L and adding 3.28 L sparge/top-off. 39.9
Strike water volume at mash thickness of 3 L/kg 39.9
Mash volume with grains 48.7
Grain absorption losses -13.3
Remaining sparge water volume (equipment estimates 45.3 L) 44.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 71 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 65
Going into fermentor 65
Total: 84.2  
Equipment Profile Used: System Default
 
Notes

3 kg Frutos del bosque pisados agregados en el hervor (5 minutos) y cuando está terminando la fermentación primaria, al 3er día 1 kg más (pasteurizados).

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  • Last Updated: 2017-07-04 19:34 UTC